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Butternut Squash Steak

Serves 4

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    Vegetable steaks have become very popular lately and for good reason. They’re a perfectly comforting meal during chilly winter days. This recipe takes advantage of lentils and their abundance of folic acid. It has been shown that getting enough folic acid in our diet not only aids in the optimal function of our bodies but might also help maintain a more positive mood.

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    Tip

    Before composting those squash seeds, why not consider roasting them? Rinse seeds well under cold water before tossing with a teaspoon or two (5 to 10 mL) of grapeseed oil and a pinch of salt. Spread in even layer on baking tray before baking at 350 F (180 C) until golden, about 15 to 20 minutes.

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    Butternut Squash Steak

      Ingredients

      • 3/4 cup (180 mL) uncooked beluga lentils
      • 2 Tbsp (30 mL) extra-virgin olive oil
      • 1/2 cup (125 mL) chopped flat-leaf parsley
      • 4 garlic cloves, finely minced, divided
      • 1/2 tsp (2 mL) kosher salt, divided
      • 1/4 tsp (1 mL) freshly ground black pepper
      • Zest of 1 lemon
      • 3 Tbsp (45 mL) lemon juice, divided
      • 1 butternut squash, about 2.2 lbs (1 kg)
      • 1 Tbsp (15 mL) grapeseed oil
      • 2 Tbsp (30 mL) unsalted butter
      • 1/2 tsp (2 mL) dried oregano
      • 2 1/2 oz (70 g) feta cheese, crumbled
      • 1/3 cup (80 mL) pomegranate arils

      Nutrition

      Per serving:

      • calories436
      • protein15g
      • fat20g
        • saturated fat8g
        • trans fat0g
      • carbohydrates54g
        • sugars9g
        • fibre17g
      • sodium503mg

      Directions

      01

      Preheat oven to 400 F (200 C). Line large baking tray with parchment paper and set aside.

      02

      Bring large saucepan of water to a boil over high heat. Add lentils and cook, stirring occasionally, until tender, about 20 to 25 minutes. Drain and transfer to large bowl and set aside to cool slightly.

      03

      In medium bowl, stir together olive oil, parsley, half of the minced garlic, 1/4 tsp (1 mL) salt, pepper, lemon zest, and 2 Tbsp (30 mL) lemon juice. When lentils are just warm, add parsley mixture and stir to combine. Set aside.

      04

      Cut butternut squash into 4 steaks lengthwise, each about 1/2 in to 3/4 in (1.25 cm to 2 cm) thick. Reserve any remaining butternut squash for another use. Remove any seeds, place on prepared baking tray, and rub all over with grapeseed oil. Roast in oven for 20 minutes.

      05

      Meanwhile, in small saucepan, stir together butter, oregano, remaining minced garlic, and remaining 1/4 tsp (1 mL) salt over medium heat. Bring to a simmer, remove from heat, and stir in remaining 1 Tbsp (15 mL) lemon juice.

      06

      After squash has been roasting for 20 minutes, remove from oven, brush with butter mixture, and return to oven until tender and golden, about another 15 to 20 minutes.

      07

      To serve, divide butternut squash steaks on platter or divide among serving plates. Top with lentil mixture, crumbled feta cheese, and pomegranate arils.

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      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.